Very good question actually, the difference is all in the length of time you roast coffee. I roast coffee to be brewed by drip filter, aero press, hario v60 - these methods prefer a lighter "dry" roast as you say. When you roast coffee for a longer time, it get's darker and cracks a second time where the oils from the centre of the bean are drawn to the surface - hence being "dark and moist" - this roast style is normally used for espresso brewing - high pressure shots of 1floz espresso that are then mixed with hot milk for cappuccino or latte. So when coffee is roasted - the length of roast time will be dictated on how it will be brewed.
You are viewing a single comment's thread from:
Oh, so the longer it roasts, the more moist it becomes? The aroma from the dark moist beans is something else!
Indeed, and a dark oily roast is very "strong" - when brewed with say a filter machine "percolator' it will have an intense taste - but will loose the delicate flavours that you can find when it is roasted lighter. When you make cappuccino or latte with lot's of milk - the darker oily roasts help the coffee flavour pop through the milk - a light roast mixed with lot's of milk just tastes of hot milk. But a light roast brewed by filter or drip - taken black or hint of milk can bring out a whole world of new flavours. It's very much like photography and how you Frame the picture and maybe post edit - little things can make a massive difference.
I buy Trader Joe’s dark roast. So far, it’s my favorite coffee.
Back in my other persona now. LOL! Thanks for the information you have shared about coffee! I enjoyed my dark roast this morning as usual!